5 Minute Cashew Cream

So then my husband says, it looks like you have a flat tire, driver’s side rear.

And I’m glad he did because of the things I’m likely to notice, a flat tire is not one of them.  In this case, the car was safely parked in front of our home.  Note to file: deal with tire tomorrow.  

I live in a very quiet neighborhood where folks mostly keep to themselves and their work (myself included).  It can sometimes feel lonely.  But in the short window of time before fixing the tire, two (2!) thoughtful passersby (did you know passersby is the plural of passerby?) knocked on the front door to make sure I knew I had a flat tire; they didn’t want me getting caught by surprise or worse, risk driving with a flat.

Wow.

First off, full marks and a star sticker to all of you who notice tires.  We need you.  I need you.  I am not being glib.  It’s a type of awareness I want to cultivate (its been on my list for a while), I sponge plenty of detail in my piscean universe, just not that kind.

Second, thank you, thank you, for your kindness.  It matters.

Faith in humanity restored.  Let’s move on to this tangy-delicious cashew cream.

You know I have big love for Veggie Grill’s wings. Well, they serve them (and many of their meal bowls) with dairy-free ranch.  So so good.  I wanted to create my own savory version using a base of nuts.  The cashew provides protein and also beautiful fats — plant-based foods are naturally very low in fat so it’s an ideal complement to many veg dishes.  I’ve also packed it with delicious umami flavor to deliver some great punch.

I use this cream in much the same way that I would a condiment or topping like ranch dressing, mayo or even hot sauce.  It’s great with mashed and baked potatoes and drizzled over fries (spud love!) — tacos/burritos, any meal bowl, and eggs. The same kind of foods you would enjoy guacamole with.

Comes together in 5 minutes and is easily stored in fridge to enjoy throughout the week. Be sure to read recipe notes and details for best results.

5 Minute Savory Cashew Cream (Vegan)

 

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Prep time

5 mins

Total time

5 mins

 

A tangy-delicious vegan cashew cream that is full of umami flavor and comes together in 5 minutes!

Author: kelly

Serves: 1.5 cups

Ingredients

• 1 round cup (150g) raw whole cashews
• ⅔ - ¾ cup plain almond milk (unsweetened/unflavored)
• 2 tsp lemon juice
• 1 Tbsp apple cider vinegar
• 1 garlic clove, minced
• ½ tsp dried oregano
• ½ tsp umami seasoning blend (I used the one by mushroom & co)
• ¼ - ½ tsp salt (See Notes)
• pinch pepper

Instructions

1. Combine: cashews, 1/2 cup almond milk, lemon juice, apple cider vinegar, garlic, oregano, umami seasoning, ¼ tsp salt and pinch pepper in a small high powered blender (make sure you are using a blender that can grind nuts without breaking the motor - not all blenders are made for this). Note: if you are using the umami seasoning, go easy on the added salt (see Notes below).
2. Blend on high for 1 minute. Turn blender off, scrape down sides and blend again on high adding remaining almond milk while blender is running for another minute or two until the cashew cream is fully smooth. If the cream is still thicker than you would like, add a touch of water or milk to desired consistency. Taste the cream and adjust seasonings as desired.
3. Enjoy the cream and store leftover in a sealed container or mason jar in the fridge for up to 2 weeks.
4. The cream will thicken as it cools so you can add more water or milk to thin before use as needed.
5. This cashew cream works well with veggies (delicious with baked potato), drizzled over tacos/burritos or any meal bowl/Buddha bowl and with tofu wings! YUM. Also delicious with eggs. The same kind of foods you would enjoy guacamole with :)

Notes

Shouldn't I pre-soak the cashews? I eat unsoaked nuts all the time and in this recipe, they cream up beautifully without prior softening. That said, if you find it helpful to your digestion, you can certainly soak the cashews prior to blending.
Umami: the term umami is typically used to describe a savory taste/flavor.
Umami seasoning: you can purchase umami seasoning in stores and online - I use the one from Mushroom & Company (Trader Joe's). It contains: 2 varieties of mushroom powder; thyme, black pepper, mustard seed and salt. Other umami powders are mostly a mix of mushroom powder and salt.
Sodium Level: umami seasoning/powder is salty so if you choose to skip the seasoning (which I don't recommend because it's super tasty) you may wish to add more salt to taste. Similarly, if you are using the umami seasoning, go easy on the added salt and be sure to taste before adding more.

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